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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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By Polly Pitchford, Full Spectrum Health. The longer the peppers cook the better. whole wheat flour tortillas, olive oil, vegetable or low-fat chicken stock, Spanish onion, red bell pepper, yellow bell pepper, green bell pepper, cumin, paprika, cayenne powder, garlic, oregano turkey tenderloins, tomato, avocado, salsa cvt Ingredients:
8 tortillas, whole wheat (6 inch), warmed |
1 tablespoon olive oil |
1/2 cup low-fat, low sodium chicken broth (105273) or vegetable broth |
1 spanish onion, sliced thin |
1/2 red bell pepper, julienne |
1/2 yellow bell pepper, julienned |
1/2 green bell pepper, julienned |
1/2 teaspoon cumin |
1/4 teaspoon paprika |
1/8 teaspoon cayenne powder |
1 (large) clove garlic, minced |
1/4 teaspoon oregano |
1/4 teaspoon thyme |
16 oz (4 pieces) turkey tenderloins, cut into strips |
1 tomato, chopped |
1 avocado, peeled and chopped |
1 cup salsa |
Directions:
1. Heat oil in heavy skillet over medium-high heat.
2. Add onion and bell peppers and saute until almost tender, about 10 minutes.
3. Add Cumin, paprika, Cayenne, garlic, oregano and Thyme and continue cooking another minute.
4. Mix in broth and bring to a boil. Add turkey and stir until cooked through, about 5 minutes.
5. Spoon turkey mixture into tortillas. Top with tomato and avocado. Roll up and serve with salsa on the side.
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